& Garlic Green Beans
2 T Oil
2 c Savory Cabbage, shredded (or bagged cole slaw)
3 T Onion, chopped
½ can Mushrooms, sliced
½ t Ground Ginger
1 T Garlic, minced
2 T Soy Sauce
2 T Sherry
½ c Stir Fry Sauce
1 c Bread Crumbs
2 lbs Ground Pork
Preheat oven to 350 degrees. In a large skillet, heat oil over heat heat. Slowly add the cabbage, mushrooms, onion, ginger and garlic. Cook about 5 minutes until it appears wilted. Take off heat, stir in soy sauce, sherry and 2T stir fry sauce. Set aside. In a large bowl, combine bread crumbs and eggs. Add the ground pork and vegetable mixture. Knead with your hands until well mixed. Transfer to a 9×5 loaf pan or form into a small loaf and place in a baking pan. Bake for 1 hour.
While meatloaf is baking, prepare rice according to package directions.
After removing meatloaf from oven, slice 2 garlic cloves and brown in 2 T olive oil over heat heat. Add green beans to garlic, cook until the beans blister (get black spots), then add a splash of soy sauce, and then remove from stove. Set aside.
While the meatloaf rests for 10 minutes, top with remaining stir fry sauce.
“I am always doing that which I cannot do in order that I can learn how to do it.” – Picasso
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About the Author
Sandra Berger has a degree in Restaurant Management from the University of Illinois and has worked in the food industry ever since. She is best known for her easy-to-make, yummy, family- friendly recipes. Some of these are a part of her cook book, “Sandra’s Easy Epicure: Easy Eats.” In addition to creating culinary masterpieces, she is also an experienced event planner. Sandra lives with her family in Columbus, Ohio.